Stabilized citrus beverage and sirup



Patented June 25, 1935 PATENT OFFICE? STABILIZED CITRUS BEVERAGE ANDSIRUP Ralph n. Higby, Ontario, CaliL. assignor to California FruitGrowers Exchange, Los Angeles, Calif., a corporation of California NoDrawing. Continuation of application Serial No. 438,902, March 25, 1930.This application March 19, 1934, Serial No. 716,336

18 Claims.

This invention relates to citrus beverages and sirups which are of astable non-fading color.

It is well known to those conversant with commercial beverages, that itis of prime importance for a prepared beverage to have a colorresembling as closely as possible that of the natural article or productwhich is the source of the beverage, or which it simulates. In theproduction of prepared beverages from citrus fruits, and particularlythose derived from the orange, the problem of producing and maintaininga suitable color has been particularly difficult.

This problem has been especially manifested in the commercial handlingof carbonated and uncarbonated beverages of the true fruit type,containing minor proportions, such as from about 8% to 12% of citrusjuice. Heretofore, beverages of this class have been colored to thedesired shade by the addition of colors or dye.

For producing an orange color of pleasing appearance, a suitable orangecolor or mixture of red color with a yellow color is ordinarilyemployed. Such mixtures consisting of colors heretofore regarded assuitable for use have had a high degree of unstability in true fruitbeverages, and particularly in citrus beverages. It will be readilyunderstood that an orange beverage of unstable color is not suitable forcommercial purposes. The value of such an article is dependent upon itsappeal to the consuming public. A beverage which has a faded, pink orfaintly yellowish color or which is faded to substantially awater-white, can not be successfully sold as an orange beverage.

In orange beverages of the true fruit type, pre: pared heretofore, thecolor contained therein has frequently, and the yellow constituent ofthe color has almost uniformly, been subject to a pronounced fading.This fading is accelerated when the beverage is exposed to light, whichnecessarily occurs frequently during commercial handling. This isparticularly true when samples are placed on display and thus exposed tothe light.

I have now discovered that by the addition of very small proportions ofmaterials which, for the sake of convenience I will refer to asanticatalysts or color stabilizing agents, I am able to eliminate thefading of color almost entirely.

The substances which I find suitable for use as color stabilizers areorganic substances which, according to present understanding of theirstructure, have present what is commonly referred to as a quinoidlinkage or quinoidal group, and preferably the ortho quinoid compounds.

Accordingly, an object of my invention is to provide a citrus beveragewhich has a stable color, that is, a color which will not fade or changeby exposure of the beverage to light.

Another object of my invention is to regulate 5 and stabilize the colorof citrus beverages by means of a color stabilizing agent.

Another object of my invention is to regulate and stabilize the color ofcitrus beverages by means of a substance containing a quinoid link- 1age.

Another object is to disclose and provide a non-fading citrus beveragecontaining a color stabilizing agent.

A still further object is to provide a non-fading citrus beveragecontaining a quinoidal substance as a color stabilizing agent.

Another object" of my invention is to disclose and provide aconcentrated base for the production of citrus beverages having a stablecolor.

Other objects and advantages will appear from a consideration of theinvention as set forth hereinafter, and from the specific examples giventherein.

For purposes of illustration, the invention will 25 be described asapplied to the production of a carbonated true fruit orange beveragecontaining about 8% of orange juice and about 2% or more of other citrusjuice, such as lemon juice.

It is to be understood that the description giv- 30 en hereinafter andrelating to a beverage of this character is merely given forillustrative purposes, as it represents a common type of beverage, andthe invention is not limited to its application to-such specificbeverage.

As stated hereinabove, the invention particularly relates to the use ofa color stabilizing agent which'will prevent or inhibit the fading ofcitrus beverages. Among the substances which I have found to be suitablefor use as color stabilizers 40 may be mentioned beta-naphthoquinone,1-5 dihydroxyanthroquinone, benzoquinone, quinhydrone and the potassiumsalt of 2-4 dinitro-alpha-naphtho1-7 -sulphonic acid. All of thesecompounds are commercially available. They are 45 all non-toxic, even inproportions considerably greater than those employed. The potassium saltof 2-4 dinitro-alpha-naphthol-7-sulphonic acid is generally referred toas naphthol yellow S, and is a certified food color. This compound 50imparts a yellow color to beverages but could not heretofore be employedin citrus beverages as a color because of a highly undesirable flavorwhich is produced thereby.

However, naphthol yellow S may be employed 55 in citrus beverages inaccordance with my invention as a color stabilizing compound inconjunction with other dyes or colors. Any one or more of the compoundslisted above, or another compound containing a quinoidal linkage may beused as a stabilizing agent. However, obviously, the color stabilizeremployed should be sufficiently soluble in the finished beverage forenough of it to be dissolved to exert the desired anti-fading andstabilizing action upon the beverage.

It is to be understood that the color stabilizing materials consistingof compounds having the quinoid linkage, or other compounds of the sameclass and similar type are to be employed in very small proportions inconjunction with a suitable mixture of red and yellow and/or othercolors as will give the desired orange or other citrus beverage color.The color stabilizing material will then act in the finished beverage orin the sirup or bottling mix from which the beverage is to be made, soas to greatly reduce or entirely eliminate the susceptibility of thebeverage to fade or change in color.

Any of the well known dyes or food coloring compounds may be employed,such as for example, Ponceau 3R which is a red dye, orange- 1, sunsetyellow FC-F and the like. The coloring substances may be added to theconcentrated fruit juice from which the sirup is prepared, to thebottling mix, or to the finished beverage, but in all instances inaccordance with my invention, an anti-catalyst preferably con: sistingof a compound including the quinoid linkage is employed in conjunctionwith the coloring matter, so as to prevent such coloring matter fromfading upon exposure to light.

In order that others skilled in this art may make and use my invention,I will now give an example of its practical application, although thebroad outline and explanation given above would enable the invention tobe practiced by any one skilled in the art.

It is to be understood that the example given hereinafter does not inany way limit the invention to the particular proportions and materialsthere employed, but is merely exemplary of a mode of procedure makinguse of my invention.

In making up a beverage in accordance with this invention, I firstprefer to make a blend from sugar, water and orange oil. The materialsmay be employed in about the following proportions:

Sugar 226 grams Water 671 ml. Orange oil 55 grams If the beverage is tobe benzoated the desired amount of sodium benzoate may be added. Smallamounts of additional flavoring or any other constituents which it maybe desired to add may also be incorporated in such blend.

In addition, the desired color or colors are also added, for example,sunset yellow FCF which gives a satisfactory orange color. When sunsetyellow F-'C-F is employed, about 8 grams of this color is added to theingredients specifically named hereinabove. These ingredients will makeabout 1 quart of blend.

The color stabilizer may be added to the blend or it (as well as thecolor) may be added at later steps of the process. When added to theblend made as described hereinabove, the quinoid color stabilizer isadded in amounts of from about 1 gram to 4 grams.

It is obvious that the various amounts specifically enumeratedhereinabove may be considerably varied without departing from theinvention. It is also to be noted that-none of the anti-catalyticmaterials when used in the proportions defined hereinabove give thebeverage a color which is perceptible for practical commercial purposes.

The flavoring blend described hereinabove may then be added toconcentrated orange juice, for example, an orange juice concentrated tosomewhat above 50 Brix and containing about 10% of acid expressed asanhydrous citric acid. In order to produce the desired acidity it may benecessary to add certain amounts of citrus or other juice high in citricacid, or citric acid per se may be used as a substitute material or inaddition to the natural citric content of the juice.

The mixture of blend and concentrated orange juice is generally referredto as the bottling mix. The blend may beadded to the orange juice in theproportion of about 1 pint of blend to a gallon of orange juice. Asstated hereinabove, the addition of the stabilizing agent may be made tothis "bottling mix instead of to the blend. The stabilizing materialwill maintain the color of the bottling mix in this concentrated formjust as well as in more dilute forms.

The bottling mix is used in making the final sirup, about 1 gallon ofthe bottling mix being added to about 9 gallons of sugar sirup of about32 B., and 5% gallons of water. If desired the. stabilizing agent maynot be added to the blend or to the bottling mix, but instead be addedto the sirup at this point. In the proportions stated, the beverageconcentrate will contain from about 0.01% to 0.04% of the colorstabilizing agent.

The beverages are made from this sirup and if a carbonated beverage isto be made, about 2 ounces of this sirup is used, with about 4 or 4%ounces of carbonated water, so as to produce about 6 /2 ounces of thefinal carbonated beverage.

Citrus beverages made as described hereinabove will have a highlydesirable, stable orange color which will not fade upon exposure tolight,

and to all intents and purposes the color remainsv fixed for anundetermined length of time.

The proportions and materials defined hereinabove may be materiallyvaried without departing from the in"ention, which includes all suchchanges and modifications as come within the scope of the followingclaims. This application is a continuation of Serial No. 438,902, filedMarch 25, 1930.

I claim:

1. A citrus beverage containing a quinoid compound in amounts sufficientto inhibit the fading of natural and added color present in the beveragebut insufiicient to impart an undesirable taste to the beverage.

2. A citrus beverage base of acid character containingconcentratedcitrus juice, an added coloring material, and a quinoidcompound adapted to stabilize the natural and added color of suchbeverage base and prevent fading thereof upon exposure to light.

3. A citrus beverage containing naphtholyellow S in proportionsinsufficient to impart a perceptible yellow color to the beverage, butsufficient to inhibit the fading. of an added dye with which thebeverage is colored.

4. An aqueous citrus beverage of acid character containing an orthoquinoid compound in amount sufficient to substantially retard the fadingof added color present in the beverage but insufficient to impart anundesirable flavor to the beverage. p

5. An aqueous citrus beverage base containing concentrated citrus juiceand added coloring material, and containing an ortho quinoid colorstabilizing agent adapted to stabilize the color thereof.

6. An aqueous citrus beverage containing sugar, fruit acid and a solublenon-toxic quinoid color stabilizing compound in amount sufficient toinhibit the fading of natural color of the beverage and of an added dyewith which the beverage is colored, upon exposure of the beverage tolight.

7. A citrus beverage containing an orthoquinoid compound in amountsuflicient to inhibit the fading of natural and added color present inthe beverage but insufficient to impart an undesirable taste to thebeverage.

8. A concentrated citrus beverage base containing a quinoid compound inamount sufficient to inhibit the fading of natural and added colorpresent in beverages made therefrom but insufficient to impart anundesirable taste to the beverage.

9. A citrus beverage base containing naphthol yellow S in proportionsinsufficient to impart a perceptible yellow color to beverages madetherefrom but suflicient to inhibit the fading of an added dye withwhich the beverage is colored.

10. A citrus beverage base containing concentrated citrus juice, anadded coloring material, and from 0.01% to 0.05% of a quinoid compoundadapted to stabilize the natural and added color of such beverage baseand prevent fading thereof upon exposure to light.

11. A beverage blend forum with citrus juices in the manufacture ofbeverages therefrom, said beverage blend including a quinoid compoundadapted to stabilize and inhibit the fading of natural and added colorpresent in the beverage but insuflicient to impart an undesirable tasteto the beverage.

12. A citrus beverage of acid character containing concentrated citrusjuice, an added coloring material, and naphthol yellow S in quantitysufficient to stabilize the natural and added color 13. An aqueousbeverage of acid character containing concentrated citrus fruit juiceincluding sugar, a fruit acid, an added coloring material, and naphtholyellow S in amount sufllcient to inhibit the fading of natural and addedcolor present in the beverage but insufficient to impart an undesirabletaste to the beverage.

14. A citrus beverage containing naphthold yellow S in amount sufllcientto inhibit the fading of natural and added color present in the beveragebut insufficient to impart an undesirable taste to the beverage.

15. A concentrated citrus beverage base containing naphthol yellow S inamount sufficient to inhibit the fading of natural and added colorpresent in beverages made therefrom but insufficient to impart anundesirable taste to the beverages.

16. A citrus beverage base containing concentrated citrus juice, anadded coloring material,

and from 0.01% to 0.05% of naphthol yellow S. whereby the natural andadded color of such beverage base is stabilized and prevented fromfading upon exposure to light.

17. A beverage blend for use with citrus juices in the manufacture ofbeverages therefrom, said beverage blend including naphthol yellow S inquantity sufficient to stabilize and inhibit the fading of natural andadded color present in the beverage but insufficient to'impart anundesirable taste to the beverage.

18. An aqueous beverage of acid character containing concentrated citrusfruit juice including sugar, a fruit acid, an added coloring materialand a water soluble quinoid compound in amount sufllcient to inhibit thefading of natural and added color present in the beverage upon exposureof the beverage to light but insufficient to impart an undesirable tasteto the beverage.

' RALPH H. HIGBY.

